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Truffle Macaroni and Cheese with Shrimp

"The truffle and bacon flavors add a depth to the Gorgonzola and Gruyere combination in this shrimp mac and cheese!"

Ingredients :

• cooking spray
• 1/2 (16 ounce) package cellentani (cavatappi) pasta
• 2 cups heavy whipping cream
• 1 egg white
• 1 tablespoon black truffle salt
• 3 cups fresh mushrooms, coarsely chopped
• 2 cups shredded Gruyere cheese
• 6 thick slices cooked bacon, chopped
• 1 cup crumbled Gorgonzola cheese
• 1 pound shrimp - peeled, tails removed, and cut in half

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 8x10-inch glass baking dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain.
• Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
• Pour pasta mixture into a the prepared baking dish.
• Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.

Notes :

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